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Syllabus | Basic Dietetics | Product Development and Sensory Evaluation | Third Year

BND 3rd Year
Product Development and Sensory Evaluation
Theory: – 80 Hrs

S. No

Topic

Domain

Hours

 

 

 

 

 

 

 

Module 1

 

Sensory Evaluation of Foods:
Introduction • History •Definition of sensory evaluation •terms related to sensory evaluation • objectives of sensory evaluation • human senses:- sight, smell, taste:- basic components of taste, sound, touch •
Basic taste:- sweet, salty, sour, bitter, umami
Requirement of sensory analysis
Sensory evaluation panel :-  introduction • criteria for panel selection • panelist preparation:- descriptive panel, consumer panel • other considerations
Threshold tests for basic tastes

Importance and application for product formulation,

Subjective and objective sensory evaluation,

Different types of sensory tests

  • Difference test
  • Overall difference test
  • Attribute difference teat
  • Analytical descriptive test
  • Affective test
  • Preference test

Instrumental tests for sensory attributes – color, texture and   odor.

Must Know

  • Terms related to sensory evaluation
  • Importance of sensory evaluation
  • Different types of sensory evaluation test with example
  • Threshold test
  • Selection of sensory evaluation panel

Desirable to know

  • Objectives of sensory evaluation
  • Sensory evaluation test using different senses
  • Variables controlled during sensory evaluation

Nice to know

  • History of sensory evaluation
  • Different human senses
  • Different taste buds
  • Factors affecting sensory evaluation
25Hrs

 

 

 

 

Module 2

 

Product Development
Introduction • definition • characterizing new product• customer and consumers •
Designing new product :– introduction •new product development team •types •drawing forces •organizing for product development • phases of new product development
Need for product development
Stages of product development

Success in product development

Consumer research
Role of sensory evaluation in consumer product acceptance

Must Know

  • Definition of product development
  • Stages of new food product development
  • Types of new food product development

Desirable to know

  • Characteristics of product development
  • Role of consumer research in new food product development

Nice to know

  • Purpose of product development
  • Ways for success in product development
15 hrs

 

 

 

 

 

 

Module 3

Consumer Behaviour:-
Introduction• definition of consumer • understanding consumer behavior • consumption process:-  pre-consumption, consumption and post-consumption •   consumer decision making process:- habitual, limited, extensive
Factors influencing product acceptance andpurchasing trends:-  internal influence •  social influence :- ritual • situational influence Concept of consumer involvement
Market place changes in processed foods:-
Introduction • application of marketing strategy:- segmentation, targeting, positioning

  • Segmentation:-  geographic, demographic, psychographic, behavioral
  • Targeting:- introduction • developing target market segment • evaluatingPositioning
Must Know

  • Definition of consumer and consumer behaviour
  • Introduction to marketing strategies
  • Application of marketing strategies

Desirable to know

  • Factors affecting consumer behaviour
  • Consumption process

 

15 hrs

 

 

 

 

Module 4

Special Food Processing Technologies and Novel Food Ingredients
Membrane technology

  • reverse osmosis
  • ultra filtration
  • Agglomeration
  • Agitation
  • Air classification
  • Extrusion
  • Automation in food industries.
Must Know

  • Definition of novel foods
  • Introduction to special processing technologies
  • RDA of carbohydrate
  • Digestion, absorption process

Desirable to know

  • Benefits of novel foods

Nice to know

  • Advantages and disadvantages of different technologies
25hrs

PRACTICAL

1. Sensory analysis: Different types of sensory tests for basic tastes and sensory attributes of products.

2. Project on different sensory techniques and responses utilizing prepared food products, analysis and presentation of sensory data.

3. Stepwise development of a new food product, standardization, acceptability studies and submission of project report.

4. Survey on types of convenience foods / consumer behavior / analysis of food labeling.

REFERENCE BOOKS:

  • Sensory Evaluation of Food by Hildegarde Heymann , Harry T. Lawless
  • Sensory Evaluation Techniques by Gail Vance Civille , B. Thomas Carr
  • Food Science by B. Srilakshmi
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